Shay's Sweet & Spicy Ginger Bowls

This recipe makes 5 bowls!

Price Per Serving $2.44

Ingredients

For the Sauce

• 1 TBS Sesame Oil

• 2 TBS Honey

• 2 TBS Brown Sugar

• 4 TBS Coconut Aminos

• 1/2 tsp Crushed Red Pepper

• 1 Rounded TBS Fresh Ginger, Grated

For the Bowl

• 1.25 lbs 97% Lean Ground Turkey

• 1 Cup Brown Rice

• 1/2 Cups Carrot, Chopped (roughly 4 carrots)

• 1 Bunch Green Onion

• 5 Cups Chopped Broccoli (roughly 3 medium or 5 small broccoli crowns)

• 1/2 tsp Salt

• Olive Oil Spray

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Instructions

1. Get your rice started - take 1 cup of brown rice and rinse thoroughly (I like to use a sieve).

2. Once rinsed, add 1 cup of rice and 1 cup of water to your instant pot. Set to pressure cook for 22 minutes.

   **If you don't have an instant pot, follow the instructions on the back of the rice bag to cook on the stove!**

3. Preheat the oven to 400°.

4. Chop your green onions. Set aside.

5. Rinse and dry all of the broccoli and peel the carrots.

6. Cut the broccoli into bite size pieces (or slightly larger). Chop the carrots.

7. Lay your broccoli and carrots out on a large baking sheet and spray with olive oil spray - don't drown the veggies, but make sure they are nicely covered.

8. Sprinkle veggies with 1/2 tsp of salt (or less!) and set aside.

9. In a bowl mix together 2 TBS brown sugar, 1 TBS sesame oil, 2 TBS honey, 4 TBS coconut aminos, 1/2 tsp crushed red pepper, and 1 rounded TBS of fresh grated ginger.

   **You can use a zester or a fine cheese grater to grate the ginger!**

10. Preheat your skillet to a medium-high heat.

11. Pop your veggies in the oven and set a timer for 10 minutes.

    **This amount of time will leave your veggies a lil crunchy - not mushy. If you are using this recipe for meal prep, its perfect because the veggies will get cooked a little more in the microwave when you reheat. If you are eating the dish right away and don't like crisp veggies, cook them for 2-5 minutes longer!**

12. After your skillet is hot, add your ground turkey and cook until it is almost done (1-2 minutes left).

13. Just before the turkey is finished, mix in the sauce. Cook for 1-2 more minutes or until you are confident that the turkey is cooked through.

14. Remove your veggies from the oven and release the steam from the instant pot.

15. In your meal prep containers, add 1/2 cup of rice, 1/5 of your turkey mixture (about 110g), and 1/5 of your cooked veggies!

16. Top with chopped green onion and enjoy!

    
    

    Don't forget to say grace! ✨

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Pro Tips

-If you are reheating this in the microwave, I typically do 1 minute, stir everything, and then follow up with 30 more seconds! This gets the rice nice and soft again.

-Feel free to substitute the veggies for any others you might prefer!

-Coconut aminos and soy sauce are not the same thing! I have not made this recipe with soy sauce, so it might work, but I can't vouch for it! I'd highly recommend the coconut aminos as it is sweeter and pairs nicely with the ginger and spice!

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Nutrition Facts

Calories: 425

Fat: 9g

Carbs: 56g

Protein: 32g

Fiber: 6.2g

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